Buddha bowl with pepper-orange topping

Based on 19 ratings
Sponsored
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
4 tsp pepper-orange mayonnaise
orange
100 g Hokkaido pumpkin
sweet potato
2 tbsp olive oil
50 g quinoa
50 g baby spinach
½ avocado
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife
  • fine sieve
  • pot
  • bowl
  • fine grater
  • citrus press
  • whisk

Nutrition per serving

Cal
1097
Protein
16 g
Fat
62 g
Carb
117 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Peel sweet potato. Dice together with Hokkaido pumpkin, then transfer onto a baking sheet. Drizzle olive oil on top and season with salt and pepper. Bake for approx. 20 min.
    • 100 g Hokkaido pumpkin
    • sweet potato
    • 2 tbsp olive oil
    • salt
    • pepper
    • baking sheet
    • oven
    • cutting board
    • knife

    Preheat the oven to 200°C/400°F. Peel sweet potato. Dice together with Hokkaido pumpkin, then transfer onto a baking sheet. Drizzle olive oil on top and season with salt and pepper. Bake for approx. 20 min.

  • Step 2/4

    Rinse quinoa under clear water. Bring salted water in a pot to a boil and add quinoa. Reduce heat to medium-low and let cook for approx. 10 – 12 min., then drain quinoa afterwards.
    • 50 g quinoa
    • salt
    • fine sieve
    • pot

    Rinse quinoa under clear water. Bring salted water in a pot to a boil and add quinoa. Reduce heat to medium-low and let cook for approx. 10 – 12 min., then drain quinoa afterwards.

  • Step 3/4

    Grate peel of the orange and press out the juice. Add orange juice, orange zest and pepper-orange mayonnaise to a bowl and stir to combine.
    • orange
    • 4 tsp pepper-orange mayonnaise
    • bowl
    • fine grater
    • citrus press
    • whisk

    Grate peel of the orange and press out the juice. Add orange juice, orange zest and pepper-orange mayonnaise to a bowl and stir to combine.

  • Step 4/4

    Wash and dry baby spinach. Halve, pit and slice avocado. Serve spinach, cooked quinoa, pumpkin and sweet potato, avocado, and pepper-orange topping to a serving bowl. Enjoy!
    • 50 g baby spinach
    • ½ avocado
    • cutting board
    • knife

    Wash and dry baby spinach. Halve, pit and slice avocado. Serve spinach, cooked quinoa, pumpkin and sweet potato, avocado, and pepper-orange topping to a serving bowl. Enjoy!